In her latest book, Sue Lawrence presents a marvelous collection of contemporary Scottish recipes that feature traditional, down-to-earth ingredients. For breakfast, enjoy Smoked Trout Hash or Scrambled Eggs with Smoked Salmon, or for a light meal, Asparagus Tarte Tatin. For a picnic, there's Summer Pea Soup with Mint, Herbed Scotch Eggs, and Whisky-Laced Fruit Cake. And for a Burns Supper, try Barley Risotto with Chanterelles, Venison with Oat and Herb Crust, and Shortbread Ice Cream with Sticky Bananas. Illustrated with gorgeous color photos of the food and the Scottish countryside, this is a treasure trove of all that is good in Scottish cooking.
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Book Description
Editorial Reviews
Review
'Sue Lawrence has pulled off the difficult feat of creating dishes which are recognisably Scottish yet appetisingly modern...Lawrence brings things bang up to date...her writing is clear-headed and gently humourous' -- Time Out
--This text refers to the
Paperback
edition.
From the Publisher
In her latest book, Sue Lawrence presents a marvelous collection of contemporary Scottish recipes that feature traditional, down-to-earth ingredients (with substitutions offered for more difficult-to-find items). For breakfast, enjoy Smoked Trout Hash or Scrambled Eggs with Smoked Salmon, or for a light meal, Asparagus Tarte Tatin. For a picnic, there's Summer Pea Soup with Mint, Herbed Scotch Eggs, and Whisky-Laced Fruit Cake. And for a Burns Supper, try Barley Risotto with Chanterelles, Venison with Oat and Herb Crust, and Shortbread Ice Cream with Sticky Bananas. Illustrated with gorgeous color photos of the food and the Scottish countryside, this is a treasure trove of all that is good in Scottish cooking.
--This text refers to the
Paperback
edition.
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4 of 4 people found the following review helpful:
5.0 out of 5 stars
Little Gem of a cookbook,
This review is from: Sue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients (Paperback)
Classics reborn for the modern age, scottish kitchen is filled with wonderful recipies from basic meat and potatos dishes to professional desserts certain to impress your guests.
Scottish kitchen is heavily influenced by English and Irish cooking but the differences (spices mostly) are more local, some of the ingredients i would imagine would be hard to obtain outside britain but those are few and far between. The recipes are clearly written with beautiful pictures to match. P.S. The shortbread ice cream with bananas mentioned in the publisher's blurb is worth its weight in gold, absolutly delicious.
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